Braided puff pastry pie with cabbage and chicken

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Prepared by: Daria Vakulova

09/06/2016 Cooking time: 2 hours 0 minutes

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Figured pastries will always decorate your table: at a family tea party and at any celebration. I offer you a recipe on how to make a butter braid with apples. Very tasty, beautiful and lush!

How to cook “Butter braid with apples”

Prepare all the ingredients: wash the apple, measure out the required amount of dry ingredients.

Dissolve the yeast in warm whey, add 1 tbsp. sugar, stir. Leave it for a while.

We need 1 tsp. chopped ginger. Peel the ginger root and chop finely with a knife. You can also use dry ginger powder.

Sift the flour, add the yeast mixture and sugar, stir with a spoon so that the flour absorbs the liquid.

Add lard, that is, fat rendered from lard, at room temperature, ginger, salt and knead a soft dough. The dough must be kneaded for at least 10 minutes.

Then place the dough in a bowl, lightly greased (lard, vegetable oil), cover and leave to rise in a dry, warm place for 1 hour.

After an hour the dough rose perfectly. Divide it into two equal parts. Roll one part into a rectangle measuring 20x35cm. and place it on parchment.

Cut the apple into thin slices. Place it nicely in the middle of the rectangle, sprinkle with sugar.

Using a knife, make oblique parallel cuts from the apples to the edges of the dough. Start braiding the strips, alternating on each side.

Finally, fold the edges nicely under the bottom of the braid. Cover with a towel and leave to rise for 15 minutes. Meanwhile, slice the second apple and braid the second braid.

Preheat the oven to 180 degrees. Brush the braid with lightly beaten egg and bake in the oven for 20-25 minutes.

Cover the finished braid with a towel and cool on a wire rack. Enjoy your tea!

How to make Braided Cabbage Pie

1. Thaw puff pastry. Thinly slice the cabbage. Add salt and knead well with your hands. Place cabbage, pieces of butter, and a little water in a frying pan, stirring, and simmer until done.

2. Beat the egg in a bowl and pour it into the cabbage, mix well so that the cabbage and egg are evenly mixed.

3. Roll out the dough, giving it the shape of a rectangle. Place the cooled cabbage filling in the center of the rectangle. Leave free space at the bottom and top of the rectangle (four to five centimeters), ten centimeters on the sides. Diagonally cut the side parts of the dough into strips 1 centimeter wide in relation to the filling.

4. Place the free lower and upper edge of the dough on the filling, alternately fold the side strips of dough on top of each other. The cake should look like a braid (or “pigtail”).

5. Brush the dough with a beaten egg and, sprinkle with caraway seeds, bake for 20 minutes in a preheated oven, temperature 180 degrees. It should take on a golden color.

6. The pie is ready. Bon appetit.

DESCRIPTION

My favorite topic is yeast baking. I always try and learn how to work with the test at the same time. I like to experiment and bake interesting shaped pies. I want the baked goods to be not only tasty, airy and tender, but also to have a beautiful appearance. Yeast dough is a capricious product that requires some experience, but most importantly love, attention and time. I am, of course, not a specialist, but an amateur, but nevertheless I would like to give you some advice: Don’t fuss, the dough doesn’t like it. Don’t forget that the dough loves your hands, the more you knead it, the better it turns out, but don’t overdo it. Observe the proportions and temperature conditions. Today I baked a pie that will decorate any holiday table. The filling can be anything: sweet, meat, fish, vegetable. Shaping (weaving) a cake is a pleasure and it is not at all difficult, as it may seem at first. Try it, I'm sure you will succeed!

Ingredients

dough:
milk - 250 ml.
margarine - 100 gr.
brown sugar tm mistral - 0.5 tbsp.
egg - 1 pc.
salt - 1/4 tsp.
sour cream - 1.5 tbsp.
flour - 4 tbsp.
instant yeast - 0.5 packs
…….

filling:
apple
brown sugar tm mistral
…….
leison:
egg - 1 pc.
milk - 1 tbsp.
……
additionally:
cookies (crumbs)

Recipes for apple braided pies. Braided apples with yeast dough at home

What could be better than yeast baked goods with apples! I love it very much and cook it in different versions. Today, for example, apple braids. Both tasty and beautiful! Join us!

For the recipe you will need:

For the test:

150 g milk

1 teaspoon dry yeast

0.5 teaspoon salt

2 tablespoons sugar

50 g fat (butter, margarine, vegetable oil or any mixture thereof)

For filling:

4 – 5 medium apples (preferably sour varieties)

Sugar - cinnamon to taste and depending on the sweetness - sourness of the apples

1 egg for brushing before baking

PREPARATION:

Since dry yeast will be used to prepare the dough, you need to start preparing with yeast mash. I usually start the talker in the “accelerated” version, i.e. I take warm milk in accordance with the recipe, add dry yeast, half a teaspoon of sugar and 5 - 6 teaspoons of flour from the general norm. I stir everything until there is a homogeneous dough without lumps and leave it in a warm place for 30 - 40 minutes until a beautiful foamy cap appears. But there is one significant “but”! Yeast is very reluctant to swell and dissolve in milk, so you have to periodically approach and stir so that it still deigns to go into solution. And now I’ll write how to do it right. So, according to the rules, dry yeast needs to be poured with 5 times the volume of warm water (i.e. in our case, 5 teaspoons) and without stirring!!! leave to swell for 10 - 15 minutes, and only then stir, add milk-sugar-flour, stir until smooth and leave until foamy.

For the dough, sift all the remaining flour from the recipe. Add salt, sugar, stir. Whisk the egg in a cup and then add to the flour mixture. Add softened butter and rub everything into crumbs with flour. Pour in the yeast mixture.

Stir everything and evaluate the consistency. If there is any unmoistened flour left, add a little milk or water, and if the dough is too runny, stir in more flour. As a result, you should get a fairly soft dough, but despite all its softness, it should not spread or crawl, it should hold its shape well.

Cover the kneaded dough and leave to rest for 20 minutes. During this time, the flour will absorb the liquid, form gluten and the dough will be easier and easier to knead, then knead well until smooth and homogeneous, cover and leave in a warm place until it doubles in volume.

Knead the risen dough and let it rise a second time. If there is no time, after kneading the dough you can cut it.

Divide the dough that has risen a second time in half. Round each half. To do this, pull and fold the edges of the dough until a smooth surface is formed, and then roll the seam. The result should be a smooth ball.

Cover the rolled dough with film and leave to rest for 5-7 minutes. During this time, the gluten of the flour will relax and the dough will be more pliable and soft, it will be more willing and easier to roll out.

Roll each ball of dough into a thin oval.

Sprinkle the middle with grated breadcrumbs or starch to prevent the dough from getting soggy when baking.

The apple filling for braids can be prepared in different ways - you can cut the apples into thin slices and put them in the pie in this form, or you can first fry them in butter until half cooked. If you fry, do not forget to let the filling cool completely before adding it - not until warm, but to room temperature. I cook both ways depending on my mood. This time I simply cut the apples into slices and placed them in tight rows on the rolled out dough.

Cut the edges of the dough. It is very important that there are an equal number of notches on the right and left.

Stretch each strip of dough to such a length that you can throw it over the entire apple filling.

Braid the dough strips. Just before you start weaving, sprinkle the apples with sugar. If desired, you can add cinnamon to the sugar.

Cover the finished pie and leave for 20 minutes. 5-7 minutes before baking, brush with beaten egg.

Bake at 180–200°C until the dough is browned and the apples are soft. After baking, you can lightly brush the pie with butter for a soft crust.

Enjoy your tea!

Although the first snow has fallen outside, the apple season is not over yet. Apples in the markets are very cheap, and many people still have autumn supplies of garden apples. Therefore, this wonderful and easy-to-prepare recipe will be, by the way, for a Sunday dessert for tea. In such a braid of apples

You can add cinnamon to taste and prunes, the combination is wonderful, but my favorite taster doesn’t respect cinnamon, so my braid is very simple, there’s nothing extra in it, just apples and sugar. It turns out very tasty and juicy.

To prepare you will need:

Filling:

Apples - 3 pcs. small.
Granulated sugar -4 tbsp. spoons.
Breadcrumbs - 1 tbsp. spoon. (Breadcrumbs are needed here to absorb excess moisture from the apples, otherwise the pie will not bake. If there are no breadcrumbs, then starch will work great)

Dough:

Flour -250 gr.
Dry yeast - 1 teaspoon without a pea.
Sugar -2 tbsp. spoons
Salt ½ teaspoon.
Milk ½ cup.
Egg - 1 pc.
Butter 50g.

First you need to knead the dough. The milk must be heated until warm; sugar and yeast are dissolved in it. Place the milk in a warm place for 10 minutes so that the yeast is completely dissolved and rises slightly.

Sift flour into a deep cup. The required amount of flour was pre-measured. You need to make a well in the center of the flour, break the egg into it, add salt and pour in the melted butter. Next, add the yeast and milk and mix everything until smooth. The dough should turn out like soft plasticine, but it should not stick to your hands. If you think there is not enough flour, you can add it. Once you have kneaded the dough, cover it with cellophane or a cup and let it rise for about an hour.

While the dough is rising, prepare the filling. Peel the apples, cut out the core and cut into small slices.

As soon as the dough has risen, roll it out into a rectangular layer using a rolling pin. In this case, you need to roll from the core to the edge. Sprinkle bread crumbs in the center, place apples in the center and sprinkle them with sugar.

We make cuts along the edges of the dough, and fold the narrow edges of the dough inward. Now we braid the strips like a braid. We transfer our future apple pie to a baking sheet. I recommend putting parchment paper on top; it should be greased with vegetable or butter. Brush the top of the dough with whipped whisk to create a golden brown crust. Turn on the oven, and while it heats up, let our cake stand and rise a little. As soon as the oven has warmed up well, send the braid with apples to bake for 20 minutes at a temperature of 180 degrees.

After the time has passed, take out the braid with apples on yeast dough

, cut into portions and serve with tea or coffee.

Let's prepare the filling. Peel the apples, remove the core, and cut into cubes. Melt 30 g of butter in a frying pan, add apples, raisins, cinnamon and 50 g of sugar. Fry until the apples are soft (about 10 minutes). Set aside.

Dissolve yeast in warm milk with sugar. Add melted butter and 2 tbsp. water, stir. Using a mixer at low speed, add about 75 g of flour into this mixture, beat for about 2 minutes. Then add 1 egg and beat again. Add the rest of the flour, knead the dough (knead for 10 minutes on a floured table). Form the dough into a ball, cover and let rest for 10 minutes.

Roll out the dough into a 35*25 cm rectangle. Place the filling in a strip 7-8 cm wide on the central part of the dough.

We cut the remaining area of the rectangle into strips (you can roughly see how in the photo). We bend them in turn on each side over the filling, overlapping each other. It should look like a braid.

Cover the braid and let it stand for 40 minutes in a warm place. The bun should double in volume. Lubricate the surface of the braid with yolk mixed with 1 tbsp. milk. Bake in an oven preheated to 180 degrees for 30 minutes until the braid is browned. Serve chilled.

Enjoy your tea!